Find the right fit for your break room.

It is a market where you cover part of the price, so your team pays less for what they take. You can discount the whole market or run a hybrid where selected items are free to employees. Everything else works the same way: open shelves, coolers and a self-checkout kiosk. Tell us your headcount and how much of the price you want to carry, and we will build the program to it.

Yes, and it is one of the easier ones to run. Beyond a subsidy, we can provide gift cards and market credit your HR team loads for the team, which works for recognition, safety milestones, onboarding weeks and holiday promotions. Employees spend the credit at the kiosk like any other payment, and sales come back at the item level so you can see what the money went toward.

A micro market is open shelving and glass-door coolers with a self-checkout kiosk, so it holds dozens of items a machine cannot, including fresh food. Your team can pick up more than one thing, read the label, and scan it all at once. Traditional vending still makes sense for tight rooms, off-shift coverage and satellite buildings. A smart cooler sits in between: one secure unit that opens with a card and charges for what comes out, for a lobby or an upper floor where a market will not fit.

Salads, sandwiches, burgers, wraps, soups, fruit, yogurt and breakfast burritos, made locally and delivered on refrigerated vehicles. It goes in a market, a smart cooler, or a food machine where neither will fit. We keep an eye on freshness dates and rotate on every route visit, and we can set up a food sampling so your team picks the lineup.

Inconspicuous video cameras monitor the micro market 24 hours a day and record a time-stamped feed. In our experience an open market in a workplace is used the way it is meant to be, and the record is there if a question ever comes up. Where you would rather have everything behind a door, a smart cooler locks and charges for what comes out.

At a market kiosk: cash, credit or debit card, mobile device, or an individual market card. At a machine or a smart cooler: credit and debit cards plus Apple Pay and Google Wallet, so nobody needs change. Employer-funded credit and gift cards work the same way at the kiosk.

We are not tied to one brand, so the lineup gets built around what your team already drinks. Traditional drip brewers, single cup, bean-to-cup, and airpot or thermal setups. On the coffee itself we carry Gavina gourmet coffee along with Folgers, Maxwell House and the Bodecker single cup system, plus Bigelow and Lipton teas, hot cocoa and Coffee-mate creamers. If you want your team to choose, we will set up a coffee tasting.

Filtration, not bottles. We install a counter-top or floor-standing unit that attaches to your existing water line and gives you hot and cold on demand, with flavors and carbonation available on a Bevi system. Filtration takes out what affects taste and odor, which shows up in the coffee and tea made with it. There are no bottles to store, no empties to return and no delivery schedule to plan around. All the room needs is a line we can plumb into.

Yes. Micro markets, pantry and vending can all be stocked with products that meet nationally recognized standards for healthier choices, and we will label them clearly. If wellness is part of why you are doing this, say so early and we will build the product list around it.

The Greater Phoenix Valley and the country north of it. Phoenix, Scottsdale and Paradise Valley, the East Valley through Tempe, Mesa, Chandler, Gilbert and Fountain Hills, and the West Valley through Glendale, Peoria, Sun City, Surprise, Avondale, Goodyear and Buckeye, plus Wickenburg to the northwest. To the north we run the Desert Foothills and the I-17 corridor through Cave Creek, Carefree, Anthem and New River up to Black Canyon City, about 50 miles north of downtown Phoenix. If you are not sure you are inside it, call 623.780.3036 and we will confirm your address.

Call 623.780.3036 or send the form. We will set up a time to come see the space, talk through what your team eats and drinks, and put a recommendation in writing.